In Madrid, cocido isn't just served: it's celebrated. And at Taberna La Bola we've been doing it since 1870, in an individual clay pot, slow-cooked over oak charcoal. The result is a dish enjoyed in two courses (dos vuelcos).
The first course: the broth
It all begins with a noodle soup made from the broth in which the chickpeas, vegetables and meats have simmered for hours. Comforting and aromatic, it opens the appetite for what's to come.
The second course: vegetables, chickpeas and meats
Then everything comes together: the chickpeas —tender and buttery— with potato, cabbage and carrot, and the feast of meats: beef shank, hen, bacon, chorizo and blood sausage. It's the hearty course, the one that crowns the table and that no one forgets.
Why the clay pot matters
Each cocido is cooked in its own individual clay pot over oak charcoal, exactly as it was more than 150 years ago. In 2026 cocido madrileño was declared a Cultural Heritage asset: a recipe that now belongs to everyone.
Enjoy both courses in our 156th Anniversary menu, order it to take away, or simply book your table.